10 Tempting Spring Mocktail Recipes to Liven Up Quarantine

10 Tempting Spring Mocktail Recipes to Liven Up Quarantine

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Spring is in full swing, bringing with it loads of sunshine, warmer temperatures, and some of our favorite ingredients of the year.

And now with ample time at home, there’s never been a better opportunity to experiment with one of the season’s best accompaniments — the spring mocktail. Light, crisp, and colorful, these non-alcoholic drinks are the perfect way to get creative in the kitchen.

From tea and lemonade to sangria and slings, here are 10 spring mocktails to sip through, all season long.

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The Herb Garden at Marchand’s Bar and Grill at The Vinoy Renaissance (St. Petersburg, FL)

spring mocktails - spring garden

“This is a flavorful and refreshing drink that embodies the feel of nature waking up from a long hibernation as we transition from winter into spring. As cucumbers are at their most flavorful during the spring, and the season is also the best time to grow jalapeños outdoors, Herb Garden is the perfect springtime mocktail.” —Marina Baronas, restaurant director


For garnish:

  • 4 slices cucumber
  • 1 sprig rosemary
  • 2 nasturtium flowers


  • Combine club soda, tonic water and jalapeño simple syrup and stir.
  • Pour into cocktail glass of choice and top with cucumber slices, rosemary and flowers.


The Nirvana at TAO (Chicago, IL)

spring mocktails - tao chicago nirvana

“I often hear people say they want to eat cleaner and healthier, so I’ve made it a mission to offer non-alcoholic versions of some of our most popular cocktails on the menu. Including this one — a fruity concoction with a little kick from the Thai chili-spiced passionfruit syrup.” —Dila Lee, beverage manager



  • Fill a shaker with ice and add in the passionfruit purée and Red Bull Tropical.
  • Shake vigorously and strain into a flute.
  • Garnish with red Thai chili (optional)

For the infusion:

  • Lay three broken-up pieces of Thai chilis in 1 cup of water, strain, and slowly add the Thai chili water mixture to the Passionfruit purée.


The Fizz-Tea From Pizzeria Verità (Burlington, VT)

spring mocktails - fizz tea

“A spring drink should reflect the change in seasons, so to me that means a lighter drink with fresh ingredients. The Fizz-Tea is just that: Earl Grey tea bursting with citrus notes, where the fresh lemon pairs beautifully and brightens the cocktail. Grenadine adds a fruity element, and the honey is the perfect match for the tea. The egg white makes for a more adventurous drinking experience and adds a rich, creamy mouthfeel to the end result.” —Chelsea Harris, bar manager


  • 2½ oz. Earl Grey tea (brewed strong)
  • ¾ oz. fresh lemon juice
  • ½ oz. grenadine
  • ½ oz. honey
  • egg white
  • Loose tea for garnish


  • Dry shake all ingredients, then add ice and shake to chill. Strain over fresh ice into a Collins glass and top with a splash of soda water.
  • Garnish with a dusting of Earl Grey tea leaves.


The Beach Body at Bar Margot (Atlanta, GA)

spring mocktails - the beach body

“Guava is a staple at my bar, and I love every chance I have to use it in creating something refreshing. While it’s on the sweeter side, there is a lot of opportunity to play the flavor profile up or down. It’s the perfect ingredient for the summer months — in taste and color alike.” —Thandi Walton, bartender


  • 1 oz. lemon Juice
  • 2½ oz. guava purée
  • 2 oz. coconut water
  • Soda water


  • Build ingredients in a wine glass, top with soda water, and garnish with mint and edible flowers.


The Painappuru Juzu at Umi (Atlanta, GA)

spring mocktails - umi

“This tropical mocktail is great for spring as it has the perfect balance of Japanese citrus and heat that pairs beautifully with the modern Japanese cuisine served here at Umi.” —Jose Buitrago, bartender


  • 3 oz. pineapple juice
  • ¾ oz. simple syrup
  • ¾ oz. yuzu juice
  • ¼ oz. lemon juice
  • Dash of ginger syrup
  • Pineapple leaves and jalapeño slices (for garnish)


  • Combine pineapple, simple syrup, yuzu, lemon, and ginger syrup in a shaker, and shake vigorously.
  • Strain over ice into a Collins glass and top off with club soda.
  • Stir and garnish with a few jalapeño slices and pineapple leaves.


The Texas Cooler at UCHI (Austin, TX)

spring mocktails - uchi

“This is my mocktail take on the classic Paloma, one of my favorite cocktails to enjoy with friends in the spring. It puts the finishing touch on a spring evening, sitting in the backyard or on the front porch when you still need a jacket or sweater after the sun goes down, and you might catch an early firefly.” —Jason Kosmas, beverage director


  • 7½ oz. grapefruit juice
  • 7½ oz. agave syrup (see below)
  • 5 oz. lime juice
  • 12 oz. cold water
  • Ginger beer
  • Lime, sliced into wheels


  • Combine grapefruit juice, agave syrup, lime juice, and cold water.
  • Pour into a tall glass with ice and top with ginger beer.
  • Stir and garnish with a lime wheel.

For agave syrup:

  • Mix 5 oz. agave nectar with 2½ oz. warm water.


The Coconut Lavender Lemonade at Seafood Bar at The Breakers (Palm Beach, FL)

spring mocktails - the breakers

“In the spring, when so many of us try to focus on healthy lifestyles, we especially love drinks that are both delicious and guilt-free pleasures. We use 100 percent juices, and we do our best to source the freshest local fruits and vegetables — especially during our Florida growing season.” —Jonathan Majeskie, general manager


  • 1 oz. freshly-squeezed lemon juice
  • 1¼ oz. fine sugar
  • 6 oz. coconut water
  • ½ oz. lavender simple syrup


  • Mix all ingredients with ice in a Collins glass and stir.
  • Garnish with a lemon wheel and lavender sprig.


The Garden 108 Herbal Smash at Watercolors at CARTE Hotel (San Diego, CA)

spring mocktails - garden smash

“Seedlip helps to add layers of flavor that are not often easily found in mocktails, and I like that they have different variations to bring out herbal, botanical, and spice notes in spring mocktails.” —Francis Mojica, lead mixologist


  • 1½ oz. Seedlip Garden 108 herbal non-alcoholic distilled spirit
  • ½ oz. agave nectar
  • ½ oz. fresh squeezed lemon juice
  • 3½” slices of cucumber
  • 4 mint leaves
  • 3 oz. club soda


  • Muddle cucumber slices with mint and agave nectar in a mixing glass.
  • Add the Seedlip, lemon juice, and ice to fill the mixing glass and shake vigorously for 30 seconds.
  • Strain over ice into a highball glass.
  • Top with club soda and garnish with a lemon slice, cucumber slice, and mint sprig.


The White Sangria at Sweetwater Tavern & Grille (Chicago, IL)

spring mocktails - sweetwater sangria

“This is a springy white sangria that can be tweaked with the season. This version is ideal for spring — it’s light, and the mint helps to make it extra refreshing.” —De’Ann Wellwerts, food and beverage director


  • ½ oz. orange juice
  • 3 oz. sparkling apple cider
  • 3 oz. soda water
  • 2 tsp. diced apples
  • 2 tsp. diced oranges
  • 3 mint leaves


  • Add orange juice, apples, oranges, and torn mint leaves to glass.
  • Finish with sparkling cider, soda water, and ice to fill.


The Sayulita Sling at Whitechapel (San Francisco)

spring mocktails - white chapel

“The refreshing hibiscus, sweet tang from the shrub, and effervescence all make this the perfect springtime cocktail.” —Carl Brown, bar manager


  • 2 oz. hibiscus agua fresca (see below)
  • ¾ oz. lime juice
  • ¾ oz. cinnamon pineapple shrub
  • 4 dashes chipotle bitters (optional)
  • Sparkling water


  • Shake all ingredients minus the sparkling water, and strain into a Collins glass with new ice.
  • Top with sparkling water and stir, then garnish with dried hibiscus flower and cinnamon stick.

For the hibiscus agua fresca:



  • Steep the hibiscus flowers to a boil, then reduce heat and simmer for 10 minutes.
  • Strain and fill ⅓ of a 2-quart pitcher with the hibiscus water. Add sugar and top with cold water.

For the pineapple shrub:


  • 4 pineapples, cut into small pieces
  • 1 quart sugar
  • 1 quart Demerara sugar
  • 1 quart champagne vinegar
  • 8 cloves, crushed
  • 8 cinnamon sticks, crushed
  • 1 freshly grated piece of nutmeg
  • 40 allspice berries


  • Combine the pineapples and sugar in a cambro and let sit for 24 hours.
  • Add the spices and let sit for 5 hours. Add the vinegar and let sit for 1 to 2 days.
  • Strain shrub after two days, squeezing the pineapples to get the juice out of them. Will last up to a year refrigerated.


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